Application & Contents
Raj Bread Improver R100 is a proven bread quality improver. R100 is a combination of Ascorbic acid, Wheat Flour, Enzymes, Emulsifier. R100 does not contain any synthetic coloring matter
Outstanding Properties / Advantages
It improves crumb softness in Breads and Rolls.
Acts as an anti-staling agent by preventing the migration of moisture from starch to protein, thus the Bread, Buns and Cakes remain fresh and soft for a longer period.
Provides distinct improvement in crust color from dull brown to golden brown.
Reduces requirement of fat as well as emulsifiers like G.M.S. or Lecithin.
Provides extra strength to the Gluten. and a dough development
It Functions as a natural Diabetes preventer.
Improves quality of bread based on volume, crumb score, crumb elasticity and crumb grain
Directions for Use
Dosage: R100 is recommended for use at 0.5% to 0.7% on flour weight. R100 is dry mixed with the flour required for effective results. The flour may then be processed as usual to make the dough.
Storage & Shelf-life
The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing.
10 Kgs. in a polyethylene bag in Kraft paper bag
Concentrate bread improver for several kinds of breads and baked goods.
It contains enzymes and emulsifiers to obtain excellent final product in low cost.
Percentage of use
20 gm. Per 50 kg flour.
Bread Improver Concentrate
Enzymes, Datem, Gluten, Ascorbic Acid.
Corrugated Box of 10 Kgs
1 Year from the date of production.
In a dry and cool place away from direct sunlight .
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